POLYCYCLIC AROMATIC-HYDROCARBONS IN SMOKED FOOD-PRODUCTS AND COMMERCIAL LIQUID SMOKE FLAVORINGS

被引：97

作者：

GOMAA, EA ^{[1
]}

GRAY, JI ^{[1
]}

RABIE, S ^{[1
]}

LOPEZBOTE, C ^{[1
]}

BOOREN, AM ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1993年 / 10卷 / 05期

关键词：

PAHS; SMOKED MEAT; LIQUID SMOKE FLAVORINGS;

D O I：

10.1080/02652039309374174

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Smoked foods including turkey, pork, chicken, beef and fish products were screened for the presence of carcinogenic and non-carcinogenic polycyclic aromatic hydrocarbons (PAHs). Eighteen commercial liquid smoke flavourings and seasonings were also analysed. Total PAH concentrations in smoked meat products ranged from 2.6 mug/kg in a cooked ham sample to 29.8 mug/kg in grilled pork chops, while those in fish products ranged from 9.3 mug/kg in smoked shrimp to 86.6 mug/kg in smoked salmon. Total concentrations of the carcinogenic PAHs (benzo [a] anthracene, benzo[b]fluoranthene, benzo [a]pyrene, dibenzo[a,h]anthracene, and indeno[1,2,3-c,d]pyrene) ranged from non-detectable in several meat products to 7.4 mug/kg in grilled pork chops, and from 0.2 mug/kg in trout to 16.0 mug/kg in salmon. In liquid smoke flavourings and seasonings, total PAH concentrations ranged from 6.3 to 43.7 mug/kg, with the carcinogenic PAHs ranging from 0.3 to 10.2 mug/kg.

引用

页码：503 / 521

页数：19

共 40 条

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